Fresh Pasta with Lemon
May 5, 2016
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From southern Italy where the lemons are king —
What You'll Need
Fresh Pasta (Spaghetti)
Garlic cloves - minced
zest from 1 lemon
juice from 1 lemon
of freshly grated Parmigiana-Regiano
crushed red pepper
Extra Virgin olive oil
Bring a large pot of water to a boil. When boiling, add enough salt to make it salty.
In a large skillet over medium heat, add a tablespoon or so of olive oil. When warm, add the breadcrumbs and toast til golden brown. Season with salt and pepper and transfer to a small bowl.
In the same pan over low heat, cover the bottom of the pan with oil. Add the garlic and cook for a minute or two. then remove from the heat
Add the lemon zest, lemon juice and cheese
Drop the pasta into the water and cook for a few minutes until al dente. Drain, reserving some of the pasta water and add to the skillet with the sauce.
Toss with the sauce adding the bread crumbs, parseley and crushed red pepper flakes. Add pasta water, if needed to get a nice silky sauce.
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